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Menuing for a Regional Food System: How to Adapt Your Campus Dining Menus to Use More Local Food

Calling all dining program directors, chefs, foodservice operators, and community partners who are engaged in buying and marketing food for colleges, universities, residential high schools, and other institutions. Are you interested in learning how to adapt your dining operation’s menu to include more local food?

Join our one-hour virtual forum to ask questions, share resources, and listen to success stories from three New England dining operators: Mary Reilly, the executive chef at Westfield State University; David Gould, the executive chef at the Rhode Island School of Design; and Mike Webster, the general manager at The Hotchkiss School. Attendees will walk away with practical ideas for improving your dining menus without breaking the budget.